Cornbread Muffins

Cornbread is one of those amazing southern foods that goes perfect with a hearty meal or even as a quick snack.  I picked up some self-rising corn meal some time ago and when I was making Oven Roasted Beef Brisket, I decided to give homemade Cornbread a try.

I followed the recipe provided on the corn meal package, except I went with butter instead of oil since I've found I prefer butter when it comes to cookie recipes, then also added a small amount of honey to give the bread a sweeter flavor.

To begin, I mixed the corn meal, milk, eggs, sugar, and honey together in a large bowl.  I melted the butter, then poured it into the batter and stirred it until the batter was well combined.

Next, I scooped the batter into lined muffin cups.  I knew that baking them individually would make serving the cornbread much easier.

I baked the cornbread for 25 minutes until the center was fully cooked, then let them cool in the pan before putting them in containers to bring along.

The cornbread was awesome! Everyone was excited to try it and said it tasted great. With a little bit of melted butter, it went perfect with the Beef Brisket.  I want to try it again in the cast iron skillet, and since I personally enjoy a very sweet cornbread, I'm going to add more sugar too.  I saw a lot of versions made with buttermilk, so I'd like to find out what kind of a difference this makes too.  This version is a great home style cornbread and adding in jalapeƱos or some seasonings would make for a whole different flavor.  I'm happy with the results for my first time around!

Cornbread Recipe


2 cups self-rising corn meal
1 1/3 cups milk
2 eggs
2 tablespoons sugar
1 tablespoon honey
1/3 cup butter, melted


Heat oven to 400 degrees F. In a large mixing bowl, combine corn meal, milk, eggs, sugar, and honey. Melt butter in a small bowl, then pour into the batter and mix well. Bake for 20-25 minutes, until bread is slightly browned around the edges.

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